Saturday, May 14, 2011


I adapted this recipe from a recipe my friend Aubrey came up with based on a delicious tea drink she had tried in Chicago.

1/2 c. water
1/2 c. non-dairy milk [rice, almond, coconut, etc.]
1 handful [appx. 1/4 c.] fresh mint leaves [fresh is really the way to go here but if you don't have fresh I would use 1 tbsp. dried mint with a splash of mint extract]
honey or maple syrup [optional - to taste]
1 tbsp. raw cacao [optional]
1 tbsp. vanilla Rooibos tea [I use a raspberry-vanilla that is fantastic - you can find Rooibos tea at Mountain Rose Herbs or Global Infusion - Global Infusion is a local shop in Grand Rapids].

Bring 1/2 c. of water to boil. Pour into mug or glass and steep 20 minutes. While tea is steeping, place milk and mint in small saucepan over medium-high heat. Bring to boil and reduce heat to simmer, 15 minutes. The milk and tea should be ready at the same time. Strain mint from milk and add to tea. Stir in sweetener of choice (if using).

If you want to make the chocolate version of this, add the cacao to the milk and mint when there is 5 minutes left to simmer. Stir until well combined. I would use a small amount of sweetener if using cacao.

If you want a frothy top, pour milk (after strained) into blender and blend on medium-high for 15 - 20 seconds. Pour into tea, reserving the froth until the very end.

This is also wonderful on ice (just cool and pour over ice) or blended as a smoothie (add ice and avocado / banana, blend until smooth).

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